Healing Bone Broth
BENEFITS OF BONE BROTH:
Helps improve symptoms of leaky gut
Boosts our immune system during winter months
Can help overcome food intolerances and allergies
3 - 4 lbs of bones (chicken bones, beef marrow bones, whatever you have!)
2 medium carrots
2 medium celery stalks
1 medium white onion skin on
4 cloves garlic peeled
2 Tbsp apple cider vinegar
2 bay leaves
1/2 - 1 Tbsp Himalayan salt depends how salty you like your broth
10 - 12 cups water enough to cover the bones
Chop the vegetables (don't bother peeling them) and place them, along with the bay leaves and apple cider vinegar, into the bottom of the slow cooker. Add the bones and fill the pot with water, making sure to cover the bones.
Set the slow cooker on low, and cook for 12 hours.
Remove the larger pieces with a slotted spoon. Then, strain the broth that's still in the slow cooker through a fine mesh sieve into a large bowl. You can put this broth in the fridge to cool and allow the fat layer (tallow) to float to the top. Scrape off the tallow, if you like, and use it for cooking.
Spoon the broth into jars and place in the fridge for 5 days, or else freeze for future use.